ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › CookBook Reviews › Book on Contemporary Sauces
New Posts  All Forums:Forum Nav:

Book on Contemporary Sauces

post #1 of 4
8/3/03 at 6:24pm
Thread Starter 
Hello,

Can anyone out there recommend a text on sauces, preferably with a focus on lighter, contemporary sauces?

Terrarich
Reply
post #2 of 4
8/4/03 at 6:31am
Simple Cuisine by Jean-Georges Vongerichten (Prentice Hall, 1990, ISBN 0-13-195-59-2) -- in his introduction he says:
Reply
post #3 of 4
8/4/03 at 7:22am
It doesn't focus on lighter, more contemporary sauces by "Sauces" by James Peterson is a great reference for sauces of all types; classic and contemporary.
Reply
post #4 of 4
8/4/03 at 11:54am
I second this book.

All his building blocks

Juices
Vinaigrettes
Flavored Oils
And Vegetable Broths

Are all great to read and use.

I have seen this book have a profound effect on my approach to lighter cooking than perhapes any other in the last decade.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: CookBook Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › CookBook Reviews › Book on Contemporary Sauces